
Chloe HumphreysOtago Polytechnic · Food Design Institute
Chloe Humphreys
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The professional kitchen is a fast-paced environment often founded on hierarchical structures and stressful working conditions. Within this environment, tensions often run high resulting in aggressive behaviours, and at times, bullying and violence towards junior chefs. For the last decade the hospitality sector has been struggling to recruit and r...
This chapter explores the innovation processes at play in the development of Otago Polytechnic’s Bachelor of Culinary Arts (BCA) as it moved away from the French culinary canon, master-apprentice pedagogy, and compartmentalized curriculum. Much like Adria et al.’s (Statement on the “new cookery.” The Observer. http://www.theguardian.com/uk/2006/dec...
In recent years, ‘Positive Education’ has emerged as a framework that promotes resilience and well-being in students. Based on the work of positive psychologists such as Martin Seligmann, Mihaly Csikszentmihalyi and Carol Dweck, this approach reframes learners’ view of their abilities and the learning process. At present, positive education is most...